Raspberry jam

After summer holiday I am used to prepare jams and preserved tomatoes. Let’s start with this simple and taste recipe that will make your  smile.
 
1 kg raspberries
300 gr sugar
100 gr brown sugar
2 tablespoons of lemon juice
 
Once sterilized your jars, select the raspberries, washing them without rinsing.
 
 Put a pot on medium-low heat with the raspberries, sugar and lemon juice and stir gently. Once on high-boiling, skim the foam off and turn on medium-high heat. Stir with a wooden spoon for 10 min.
 
Your jam is ready when putting a spoon of jam on a cold dish,  It does not start to fall down, otherwise the jam needs more cooking time.
 
Pour your hot jam in the jars and close them.  Store  in a cool, dry and dark place for up to 1 year.